Description
These Flourless Triple Chocolate Cookies are rich, fudgy, and irresistibly chocolatey treats made without any flour. Featuring a blend of dark, semi-sweet, and milk chocolate chips folded into a cocoa and powdered sugar batter, they offer a chewy texture with shiny, cracked tops. Perfect for chocolate lovers seeking gluten-free indulgence, these cookies come together in under 30 minutes, making them a quick and delightful dessert option.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1/4 tsp salt
- 1/2 tsp espresso powder (optional)
Wet Ingredients
- 2 large egg whites
- 1 tsp vanilla extract
Chocolate Chips
- 1/2 cup dark chocolate chips
- 1/2 cup semi-sweet or milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the powdered sugar, cocoa powder, salt, and optional espresso powder until evenly combined, forming the base of your batter.
- Add Wet Ingredients: Stir in the egg whites and vanilla extract, mixing until the batter becomes thick and sticky with a texture similar to brownie batter.
- Fold in Chocolate Chips: Gently fold both the dark and semi-sweet or milk chocolate chips into the batter, distributing them evenly without overmixing.
- Scoop Batter onto Sheets: Using a tablespoon, scoop the batter onto the prepared baking sheets, spacing each scoop about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 8 to 10 minutes, or until the tops are shiny and cracked but the centers remain slightly soft for a chewy texture.
- Cool Completely: Allow the cookies to cool fully on the baking sheets so they firm up properly and maintain their desirable chewy consistency.
Notes
- Using Dutch-processed cocoa powder provides a smoother, less acidic chocolate flavor.
- Espresso powder is optional but enhances the chocolate depth.
- Allow cookies to cool completely before removing to prevent breakage.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies are naturally gluten-free due to the absence of flour.
